Strawberry cheesecake with nut base

Name: strawberry cheesecake with nut base
Cook time: 25 min
Total time: 215 min
Yield: 10
Ingredients: 170 g salted cashew nuts; 50 g Sesame seed; 125 g veded apricots without pit; 1 vanilla bean; 2 el water; 225 g frozen strawberries thawed; 8 leaf gelatin; 2 ripe banana; 250 g low fat quark; 250 g fresh strawberry

Cheesecake with strawberries, cashew nuts and sesame seeds.

Ingredients

Kitchen Stuff

1 food processor
1 spring form (16 x 16 cm)
1 baking paper
1 blender

Directions

Heat a frying pan without oil or butter and toast the cashew nuts and the sesame seed for 3 minutes.
Spoon into the bowl of the food processor, but leave a ½ tbsp sesame seed behind. Add the apricots and grind to a ball.
Line the spring form with parchment paper, spread the apricot-nut mixture evenly over the bottom and press.
Cut open the vanilla pod and scrape out the marrow with a knife tip.
Put the vanilla pod, vanilla juice, water and thawed strawberries in a pan and bring to the boil. Turn down the heat and let it simmer for 10 minutes.
Meanwhile, let the gelatine sheets soak in cold water. Remove the vanilla pod from the pan.
Break the bananas into pieces and add to the warm strawberry mixture. Purée with the hand blender to a smooth puree.
Squeeze the leaves of gelatine, add to the strawberry mixture and let stirring while stirring. Remove the pan from the heat and let cool for 10 minutes.
Mix the curd through the strawberry mixture and spread over the cake base. Leave to stiffen in the refrigerator for at least 2 hours.
Meanwhile cut the fresh strawberries into slices. Remove the cake from the refrigerator and spread the strawberry slices over it.
Garnish with the retained sesame seed.